Ingredients
- Ingredients:
- Brussels sprouts:
- 1 1 1 lb. brussels sprouts, trimmed and halved
- Canola oil (for deep-frying)
- 1/4 1/4 1/4 cup flour
- 2 2 2 eggs, lightly beaten
- 1/2 1/2 1/2 cup Panko breadcrumbs
- 1/2 1/2 1/2 cup grated Parmesan cheese
- 1/2 1/2 1/2 tsp. salt
- Freshly ground black pepper
- Buffalo Hot Sauce:
- 1/4 1/4 1/4 cup hot sauce
- 1/4 1/4 1/4 cup butter, melted
- Blue Cheese Dip:
- 1 1 1 cup sour cream
- 1/2 1/2 1/2 cup mayonnaise
- 2 to 4 2 to 4 4 oz. blue cheese, crumbled (depending on how much you like blue cheese)
- 1 1 1 clove garlic, minced
- 1 1 1 Tbsp. white wine vinegar
- 2 2 2 Tbsp. chives, chopped
- Freshly ground black pepper
Preparation
Step 1
Directions:
Bring a saucepan of salted water to a boil. Blanch the halved brussels sprouts in vigorously boiling water for 2 minutes. Strain and drain well, rolling around in a clean dishtowel to remove as much of the moisture as possible.
Fill a straight-sided sauté pan with canola oil so that it is about 2 — 3 inches deep, and bring the temperature to around 350°F.
Place the flour and eggs in two separate shallow dishes. In a third shallow dish, or a zipper-sealable plastic bag, combine the breadcrumbs, Parmesan cheese, salt, and pepper. Lightly dredge the Brussels sprouts in the flour, then dip into the egg mixture, and then coat with the breadcrumb mixture.
Fry the breaded brussels sprouts in the oil until nicely browned. Remove from the pan and place on a rack or paper towel-lined plate. Allow the brussels to cool slightly and serve immediately with the Buffalo hot sauce and blue cheese dip.
To make the Buffalo hot sauce, combine the hot sauce and butter in a bowl. To make the blue cheese dip, combine all ingredients in a bowl and refrigerate until ready to serve.